Chickpea & Mango Salad

This is easy to make, a nutritious and filling Indian style salad. Great for a light, healthy meal, lunch or as a side dish, especially to anything you're grilling.


Serves 2-4

  • 1 cup chickpeas, soaked overnight (you can use canned chickpeas)
  • 1 onion, chopped
  • 1 tomato, chopped
  • ½ cup mango, chopped
  • 1 green chilli, chopped
  • ½ tsp red chilli powder
  • ½ tsp chaat masala (optional)
  • 1 tbsp cooking oil
  • salt, as required
  • 2 tbsp lemon juice
  • 2 tbsp coriander leaves, minced
  • 1 tbsp mint leaves, minced

How to make Chickpea & Mango Salad:

  1. Wash and soak the chickpeas overnight.
  2. In a pressure cooker, add the chana and water and pressure cook for 6 whistles on high flame, reduce the flame and continue to cook for 15 more minutes. Turn off the flame.
  3. Allow the pressure to release naturally, drain the water and transfer the chana into a bowl and set aside. (Skip this process if you use canned chickpeas)
  4. In a mixing bowl, combine the chickepeas, chopped onion, chopped green chilli, tomatoes, salt, red chilli powder. Give the mixture a good stir.
  5. To this add mango pieces, chaat masala, lemon juice and toss the salad mix.
  6. Garnish with chopped coriander and mint leaves.

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